Ensure the joint is at room temperature well in advance of cooking.
Preheat the oven to 230ºC/450ºF/Gas 8. Rub the joint all over with the olive oil, then the salt.
Place the meat on a rack in a roasting tin and cook in the oven for 15 minutes to seal. Then turn the oven down to 160ºC/325ºF/Gas 3. Calculate the balance of the cooking time according to your taste and the weight of the joint using the guide below.
12 minutes per 500g for rare
15 minutes for medium
20 minutes for well done
Remove the joint to a carving board, cover with foil and allow to rest for 15 -20 minutes before carving.
Serve with roast potatoes and Yorkshire pudding.
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- Amazing meat
Cooking a Ribeye roast just now, I love Donald Russell meat. I can not recommend this meat high enough. By Neater lover - 22nd Feb 2013
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Comments on this recipe
- I cooked my mini joint according to your recipe today. Both of us found the meat very tender - but TASTELESS. We have had ribeye from you several times before and have never been disappointed until now. I sincerely hope this was a 'one-off'.
Reply: Hi there, I am really sorry to hear that, our team will be in touch to get this resolved for you, thanks,